Caramelised Banana Pancakes
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Caramelised Banana Pancakes
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
8 pancakes
75g butter, plus a knob
100g golden syrup
8 mini bananas, halved lengthways
1 tbsp caster sugar
Directions
INGREDIENTS
- 8 pancakes
For the caramelised bananas:
- 75g butter, plus a knob
- 100g golden syrup
- 8 mini bananas, halved lengthways
- 1 tbsp caster sugar
METHOD
- For the bananas, put the butter and golden syrup into a small saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes until the sauce thickens. Remove the pan from the heat.
- Coat the bananas in a little sugar and melt the knob of butter in a large frying pan over a medium heat. Add the banana slices and cook them on all sides until golden. Pour over the butter and golden syrup sauce and stir gently to combine. Set aside.
- Serve immediately on warmed plates with the caramelised bananas and sauce on top, sprinkled with the toasted hazelnuts.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 8 pancakes
For the caramelised bananas:
- 75g butter, plus a knob
- 100g golden syrup
- 8 mini bananas, halved lengthways
- 1 tbsp caster sugar
METHOD
- For the bananas, put the butter and golden syrup into a small saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes until the sauce thickens. Remove the pan from the heat.
- Coat the bananas in a little sugar and melt the knob of butter in a large frying pan over a medium heat. Add the banana slices and cook them on all sides until golden. Pour over the butter and golden syrup sauce and stir gently to combine. Set aside.
- Serve immediately on warmed plates with the caramelised bananas and sauce on top, sprinkled with the toasted hazelnuts.